Spicy buffalo chicken flatbread pizzas topped with mozzarella cheese and healthy ranch dressing. Ready in under 15 minutes, these pita flatbreads are perfect for lunch, dinner, or as a game day appetizer!
Preheat your oven to 400°F and line one or two large baking sheets with parchment paper. The pitas should NOT overlap, so I recommend two sheets.
In a small mixing bowl, prepare your ranch dressing by combining all the ingredients together. Taste and adjust seasonings to your liking.
Place two pieces of pita on each lined baking sheet and bake for 3 - 4 minutes.
Meanwhile, toss the shredded chicken with 2 - 3 Tablespoons of buffalo sauce. The chicken should be coated but not drenched.
Once the pitas are done, carefully remove the sheets from the oven. Use the back of a spoon to spread 1 - 2 Tablespoons of ranch dressing and 1 - 2 Tablespoons of buffalo sauce on each pita, as if you were making a pizza.
Sprinkle 1/4 cup of shredded mozzarella cheese and 1/3 cup of shredded chicken on top of each pita. You can add more cheese if you desire. Sprinkle the thinly sliced white parts of the green onion on top.
Bake for another 7 - 10 minutes, until the sides are golden brown and the cheese has melted.
Remove from the oven and garnish with extra drizzles of ranch dressing, buffalo sauce, a sprinkle of green onion, and sliced celery.
Storing: Place leftovers into individual airtight containers and store them in the refrigerator for 3 – 4 days. Reheating: For best results, reheat leftover buffalo chicken flatbread in the oven at 350°F for 5 – 10 minutes until warm. If you are in a rush, you can reheat in the microwave for 30 – 60 seconds until warm, but the pita will not be as crisp.